I take great pride in the fact that my great contribution to Karena and Dave's wedding day was the Bond-inspired martini. And so in return for the Vesper Lynd post, I'd like to call attention to a drink that I will forever associate with Karena and Dave - Mexican hot chocolate.
I have an eclectic collection of kitchen implements, but one of my most obscure is the molinillo, a wooden mexican whisk designed for the sole purpose of frothing hot chocolate. History has it that the Spanish colonists, totally taken by this New World chocolate business, invented it in Mexico in the 1700s.
Karena and Dave showed up in New York City a couple years back, equipped with this frother, some Ibarra chocolate blocks, vanilla paste and ancho chilies, and my conception of hot chocolate has never been the same.
Makes 2 cups
2 cups whole milk
6 sections Ibarra chocolate blocks
1/4 tsp. ground chili (preferably ancho chili; do not substitute chili powder*)
1/4 tsp. cinnamon
1/2 vanilla fresh bean (optional, but so delicious)
whipped cream to top
Heat milk, chocolate, chili, cinnamon and vanilla until chocolate is dissolved. Top with whipped cream and sprinkle with chili. Serve hot.
*Chili powder typically as sold in the U.S. typically has other spices mixed in. Make sure to add pure chili. Another option is to grind your own, and strain out the pieces before serving.